Ingredients with Measurements:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup buttermilk
- 2 tablespoons freshly squeezed lemon juice
- 1 cup semisweet chocolate chips
- 1 cup white chocolate chips
- Sprinkles, for topping
Special Equipment Needed:
- Electric mixer
- 2 baking sheets
- Parchment paper
- Wire cooling rack
Step-by-Step Instructions:
1. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, using an electric mixer, beat the butter and sugar until light and fluffy, about 3 minutes.
4. Add the eggs, one at a time, beating until incorporated. Beat in the vanilla extract.
5. Add the dry ingredients to the wet ingredients in two batches, alternating with the buttermilk and lemon juice.
6. Divide the dough in half and place each half on a baking sheet.
7. Using a spoon, form the dough into 2-inch circles, about 1 inch apart.
8. Bake for 12-15 minutes, until lightly golden.
9. Let cool on the baking sheets for 5 minutes, then transfer to a wire cooling rack.
10. Melt the chocolate chips in the microwave in 30-second intervals, stirring in between, until melted and smooth.
11. Dip half of each cookie in the melted chocolate, then place on the wire cooling rack.
12. Sprinkle with sprinkles and let cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 12-15 minutes
Temperature: 350°F
Serving Size: Makes 24 cookies
Nutritional Information:
Calories: 150
Fat: 7g
Carbohydrates: 19g
Protein: 2g
Substitutions for Ingredients:
- Unsalted butter: Salted butter
- Buttermilk: Plain yogurt
- Semisweet chocolate chips: Dark chocolate chips
Variations:
- Add 1 teaspoon of ground cinnamon to the dough for a spiced cookie
- Use peanut butter chips or butterscotch chips instead of chocolate chips
- Add 1/2 cup of chopped nuts to the dough
Tips and Tricks:
- Make sure to use room temperature butter for best results
- If the dough is too sticky, add a little more flour
- Don’t overbake the cookies or they will be too dry
Storage Instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat the cookies in the oven at 350°F for 5 minutes.
Presentation Ideas:
Arrange the cookies on a platter and serve with a glass of cold milk.
Garnishes:
Garnish the cookies with extra sprinkles or chopped nuts.
Pairings:
Pair the cookies with a cup of hot coffee or tea.
Suggested Side Dishes:
Serve the cookies with a scoop of ice cream or a bowl of fresh fruit.
Troubleshooting Advice:
If the cookies spread too much while baking, try chilling the dough for 30 minutes before baking.
Food Safety Advice:
Store the cookies in an airtight container and consume within 5 days.
Food History:
Black and white cookies are a classic American treat, believed to have originated in New York City in the early 1900s.
Flavor Profiles:
These cookies have a sweet and buttery flavor with hints of vanilla and lemon.
Serving Suggestions:
Serve the cookies as a snack or dessert.
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Taste: Sweet, Buttery, Sugary, Vanilla, Chocolatey